ITV’S TONIGHT RECIPES

OVEN BAKED CHICKEN, CAULIFLOWER AND TOMATOES WITH CHICKPEAS AND SPINACH.

I cooked this recipe with a lovely family from Islington on the ITV tonight’s show last week. I have been overwhelmed by the response and the amount of people requesting the recipe, so here it is. A very quick and easy mid-week dinner.

Prep time 10 minutes

Cook time 25 minutes

Serves 4

Preheat oven to 200oc

Ingredients

For the chicken bake

2 tbsp rape seed or sunflower oil

8-12 boneless, skin on chicken thighs

1 small head of cauliflower, cut into small florets

20 baby plum tomatoes

2 tsp ground cumin

1 tsp ground coriander

Pinch dried chilli flakes

Salt and pepper

For the chickpeas

2 tbsp rape seed or sunflower oil

1 large red onion, finely sliced

2 cloves garlic, chopped

2 tsp ground cumin

1 tsp ground coriander

1 pinch chilli flakes

2 dstsp tomato puree

300mls water or chicken stock

X2 400g tins chickpeas, drained

200g bag baby leaf spinach

Salt and pepper

Method

Place the chicken into a baking tray along with the cauliflower florets and the tomatoes. Season well and combine with the spices, oil, salt and pepper and place into your hot oven. Cook for 25 minutes.

While your chicken is cooking, place a sauce pan on the stove and add the oil. Once hot, add the sliced onions and allow to cook for 3-4 minutes before adding in the garlic, spices, salt and pepper. Cook for a further 3 minutes before adding the tomato puree and the water or chicken stock.

Once the liquid has come to the boil, add the chickpeas and allow to simmer for 15 minutes.

By this time you chicken should be cooked through.

Allow the chicken to rest while you add the washed baby spinach to the chickpeas and stir until it has all wilted.

Serve the chicken and roasted cauliflower with the chickpeas on the side.